Half an onion

100g Chorizo sausage

150g Cooked king prawns

5 Cherry tomatoes

Pinch of black pepper

Pinch of ground coriander

Half a teaspoon of garlic paste

1 pack pre-rolled puff pastry

1 egg, beaten



  1. Preheat the oven to 200c. Dice the onion and the chorizo, and fry gently with the garlic paste until the chorizo has released all of its oils.
  2. Drain away the oil, then dice the cherry tomatoes and add to the pan.
  3. Add the prawns, black pepper and coriander and heat through.
  4. Cut the puff pastry sheet into 9 even rectangles. Spoon a little of the mixture onto one half of each rectangle, and fold over, pressing down the edges firmly to make 9 small parcels.
  5. Arrange the parcels on a baking tray covered with greaseproof paper, and brush with the egg. Bake for 15 minutes until golden brown.